Baked Sweet Potato Slices with Rosemary

Baked Sweet Potato Slices are an easy-to-make, super tasty side dish. With a touch of honey and rosemary, it adds beautifully to the table year round.

Baked Sweet Potato Slices with rosemary and honey are one of the most delicious and easiest go-to side dishes in my house.

There are essentially just four simple steps: wash, slice, season and bake!

They are fantastic all year, and they're especially lovely during the holiday season. It's one of the most perfect sides for Thanksgiving as its sweet flavor beautifully compliments traditional dishes like roasted turkey and cornbread stuffing.

Baked, sliced sweet potatoes are also great to serve to a big crowd because they fit into many diets: vegetarian, vegan and gluten-free.

And really, who doesn't love baked sweet potatoes? I bet you will love these as much as you love sweet potato fries!

The Ingredients

• sweet potatoes - Choose medium-sized firm, smooth-skinned sweet potatoes without bruises or cracks.
• fresh rosemary - Look for perky bunches of fresh herbs and avoid any brown, bruised or yellow leaves.
• olive oil - I like this one.
• honey
• salt - I always cook (and bake) with Kosher salt. It’s coarse and salts foods in a subtle way that enhances their flavors without making them taste salty.
• black pepper - Preferably freshly ground.

(See recipe card below for quantities.)

These baked sweet potato slices are a good example of just a few simple ingredients coming together to create a ton of flavor.

Substitutions

• You can substitute the fresh rosemary with dried if you'd like to. Use 1 teaspoon.
• If you don’t have honey, mix the rosemary with the olive oil, and then sprinkle the potatoes lightly with about 1 tablespoon of brown sugar.
• If you’re not a rosemary fan, thyme and oregano can be lovely too. Or even all three.

Variations

• To make this sweet potato dish a bit richer, add a small dollop of butter to the top of each slice about halfway through the baking time.
• Another idea is to sprinkle them with finely grated Parmesan cheese about halfway through the baking. This will not only add a salty nut-like flavor, but it'll also create a thin "crust."
• Spicy version. Add about ⅛ teaspoon cayenne pepper to the honey-rosemary mixture.
• Try the same recipe with other potato varieties or orange squash. Yukon Gold and Red potatoes would both be excellent. And acorn and butternut squash would also work well.
• Most sweet potato casserole recipes call for sliced sweet potatoes, so you can use this recipe to combine with a casserole recipe. The added flavor of the rosemary will be delicious.

Recipe Tips

• If the honey is thick, do not skip warming it up a bit to thin it out. Otherwise, it won't coat the sweet potato slices evenly.
• Try to be consistent when you're slicing the sweet potatoes so they cook evenly.

How to Make Them

- Preheat the oven to 375°F and coat a baking sheet pan with foil and a couple of tablespoons of olive oil.

- Wash, dry and cut the whole sweet potatoes into fairly thick rounds, approximately ¼ to ½-inch slices.

- Spread the sweet potato rounds out in a single layer on the prepared sheet pan and then flip them over, so both sides are coated in the oil.

- Combine honey and finely chopped rosemary in a small bowl. If it's especially thick, warm it in a microwave or in a small pan on the stove to thin it a bit. This will make it easier to coat the sliced sweet potatoes evenly.

- Drizzle this over the top surfaces of the potatoes.

- Place them in the oven for about twenty minutes and then sprinkle with salt and a few turns of black pepper.

- When they're done, they should be fork tender and slightly golden on the bottoms.

(More detailed instructions are in the recipe card below.)

Serving Suggestions

• As I mentioned above, baked sweet potato slices are an ideal addition to a Thanksgiving meal. They even look the part!
• They're fantastic with pork chops, grilled steak and chicken dishes.
• Served with a main course salad, they can make the meal hearty and so satisfying.
• Once baked, you can cut them into a small dice and make sweet potato tacos with them, more or less like this soft taco recipe.

More Scrumptious Sweet Potato Recipes

• Basil Roasted Sweet Potatoes with Bacon
• Easy Ginger Mashed Sweet Potatoes
• Skillet Sweet Potato Chicken
• Curry Udon with Sweet Potato

Can you make them ahead?

• Yes, you can make them up to one day ahead, keeping them in a tightly sealed container in the refrigerator. Reheat them in a 350°F oven or in the microwave. Either way, only long enough for them to get hot.
• They will still be safe to eat for up to at least five days in the refrigerator — they're just more presentable sooner.

Additional Sweet Potato Information

I hope you love Baked Sweet Potato Slices with Rosemary as much as my family and I do!

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